Coumarins – Phytochemical
Coumarin is a fragrant organic chemical compound found in many plants
coumarins and chlorogenic acid compounds prevent the formation of cancer-causing nitrosamines.
Activities include blood thinning, antifungal, and anti tumour so should be avoided by people taking anticoagulants.
It has a vanilla flavour and found in cinnamon, tonka beans, lavender, some liquorice, strawberries, apricots, cherries, lavender and sweet clover.
coumarins and chlorogenic acid have a vanilla flavour are found in a wide variety of fruit and vegetables tomatoes, green peppers, pineapple, carrots and strawberries.
naturally in many plants, natural spices, and foods such as tonka bean, cassia (bastard cinnamon or Chinese cinnamon), cinnamon, green tea, peppermint, celery, bilberry, lavender, honey, and carrots
Chlorogenic acid is a phytochemical found in coffee and coffee beans
Coumarins in supplements or super concentrated can be dangerous hepatotoxic.
ceylon cinnamon has significantly lower levels of coumarins than cassia cinnamon.
Coumarin has blood-thinning, anti-fungicidal and anti-tumor activities. Coumarin should not be taken while using anticoagulants. Coumarin increases the blood flow in the veins and decreases capillary permeability.